Soup Froide A La Tomato
|Olive oil||2 Tablespoon|
|Onions||2 , peeled and chopped|
|Garlic||2 Clove (10 gm), peeled and crushed|
|Ripe tomatoes||2 Pound, quartered (1 Kilogram)|
|Freshly ground black pepper||To Taste|
1. Heat the oil in a heavy pan, add the onions and garlic and fry gently for 5 minutes until soft.
2. Add the tomatoes, bay leaf, thyme, sugar and salt and pepper to taste. Cook over moderate heat, uncovered, for 25 minutes.
3. Discard the bay leaf and thyme, then work the soup through the medium blade of a moulilegumes (vegetable mill). Alternatively, puree in an electric blender, then work through a fine sieve.
4. Leave until cool, then chill in the refrigerator for at least 3 hours. Taste and adjust seasoning.